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Author Notes: This is a great dish for summertime grilling. The tomatillo salsa complements the steak perfectly. But beware, it has some kick to it, so if you're not a fan of heat, remove the seeds from the jalapeño before adding it in. —MissNortho
- 16-24 oz flank steak
- 1 yellow onion, quartered
- 2 cloves garlic
- 1/2 cup chili sauce
- 2 chipotle chiles in adobo sauce
- 1 cup olive oil
- 1 cup freshly squeezed lime juice
- 1/2 cup brown sugar
- 2 tablespoons ground cumin
- 2 teaspoons corriander seed
- 1 dash Tabasco (optional)
- To prepare the flank steak mix all of the ingredients except the steak together in a large bowl.
- Transfer the mixture to a plastic Ziploc bag and add the steak. Marinate in the fridge for at least 2 hours and up to 12 hours. I recommend marinating the meat for the maximum time, if possible, to really let the flavors set in.
- Remove steak from the marinade and grill on medium/high heat for 4-6 minutes per side (for medium rare).
- Allow the meat to sit for 5-7 minutes after removing from the grill to allow the juices to settle.
- Slice against the grain and top with tomatillo salsa to serve.
Tomatillo Salsa Verde
- 1 pound fresh tomatillos, husked, rinsed and quartered
- 1 fresh jalapeño, chopped
- 1/2 large white onion, coarsely chopped
- 2 cloves garlic, chopped
- 1/2 cup water
- 1 teaspoon salt
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Coarsely puree tomatillos, jalapeño, onion, garlic, water, salt and lime juice in a blender until relatively smooth (mixture will still be a little chunky).
- Transfer mixture to a small saucepot and simmer, stirring occasionally for about 15 minutes. This allows the moisture released from the tomatillos to cook down.
- Transfer mixture to a bowl and cool to room temperature or refrigerate to chill.
- Stir in cilantro, cumin and lime juice and salt to taste.
- This recipe was entered in the contest for Your Best Flank Steak
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